Pages

Wednesday, July 6, 2011

Chicken Pot Pie

What?

Okay, so this has never been a recipe sorta blog before. I do realize that. But have I told you all that I am a fan of cooking? Well, it's true. And not to toot my own horn or anything, but I am sometimes sorta good at it. But why start blogging about food now? Well, Blogher was looking for people to make up recipes using Knorrs new chicken stock. They would send me a sample and I was to create something delicious. If they like it, I could be chosen as one of the eight finalists who will be given a free trip to Blogher '11 to be apart of a cook off! And I have always wanted to go to Blogher...and a cook off seems like something I could tack on to my bucket list (if I ever wrote one).... Seemed about perfect, right? RIGHT!

Actually, just so you know, I wasn't required to post the recipe on my blog. That was totally optional. But...if I am going to the trouble to write it up and take pictures of this meal, I might as well post it here. Plus then you all can be like, "Oooooo....Ahhhhh....Chicken Pot Pie! That sounds AMAZING! Blogher and Knorr should TOTALLY pick this recipe as a finalist!" And then they will listen to you and I will WIN! (It could happen...maybe).

Okay. To the recipe! Prep Time is about 40 minutes, cook time is 25 minutes. Makes 6 servings.

First things first. Ingredients!(this picture includes almost everything I used. Except the things I forgot. Everything IS truly listed below)

I know, right? That's a lot of stuff. But when it's all said and done, it's delishious. So lets get started.

Boil diced potatoes in water. Clean chicken breast and cut into strips. Sprinkle with salt and pepper and dredge in flour. Heat vegetable oil and butter in a large skillet. Add chicken and sear for around 3 minutes on each side (until golden brown). Add chopped carrots, celery, onions, salt, pepper, Sage, Tyme and Turmeric in with the chicken and sautee for around 8 minutes. Add diced mushrooms and 3 Tablespoons of flour and sautee for another 2-3 minutes.While your chicken and vegetables are cooking, boil 1 and 1/2 half cups of water with 1/2 cup of apple cider. Add in Knorr Homestyle stock to create chicken broth. Pour into skillet with chicken and vegetables. Add 1/2 pint of Heavy Whipping cream and 2/3 cup of whole milk. Remove chicken and shred, then add back to the skillet mixture.Line bottom of pie dish (or dishes if you wish to spit up into multiple smaller bowls) with a bottom layer of pie crust. You can make your own crust, but I like the refigerated roll out crusts just fine! Bake the bottom crusts for about 8 minutes at 425 degrees. While bottoms crusts are baking, add in the frozen peas and corn and the cooked potatoes to the skillet mixture. Taste and add salt and pepper if needed.Remove pie crust bottoms and fill with skillet mix. Add top layer of pie crust and cut slits for venting. Cook for 20 minutes at 425 degrees then add egg white wash to top of crust. Bake for another 5 minutes or until golden brown.Let stand for 5-10 minutes before serving.

You will notice I made two pies. One will easily feed me Nick and Henry. Then we can freeze the second, or have it sometime in the next few days. We have also made individual pies in smaller dishes. The only change you would need to do would be to buy extra pie crust.

PS. Everything will taste better if you wear an adorable aporn like this one...

A) That looks delish!B) If you win a trip to go to BlogHer and I finally get to meet you I will probably cry. And I'm being dead serious. I got so excited when I read that - I couldn't get down to the comments fast enough.